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Pan Roasted Salmon Steaks with Sherry Vinegar Honey Glaze*

1 cup aged sherry vinegar
1/4 cup Dijon mustard
1/2 cup honey
2 Tbsp ancho chile powder
salt and pepper to taste
1 Tbsp olive oil
4 salmon steaks (6-7 oz each)

In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper. Let rest at room temperature for 30 minutes. Heat the tablespoon of oil in a medium saute pan until almost smoking. Brush the salmon on both sides with the glaze. Place in pan and cook until lightly golden brown. Place in oven (350 degrees) and continue cooking for 5-6 more minutes for medium doneness. Remove from oven and brush again with the glaze.

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